See Also: Curried Chicken Breasts(recipes)
Persian Chicken Breasts(recipes)
Chicken breasts with fennel(recipes)
Tuscan Chicken Breasts with Polenta(recipes)
Spinach-Stuffed Chicken Breasts(recipes)
Chicken breasts stuffed with sage and mustard(recipes)
Chicken breasts en papillote with broad beans(recipes)
Chicken Breasts Smothered in Tomatoes and Mozzarella(recipes)
Tuscan-style marinated chicken breasts(recipes)
Blue Cheese Stuffed Chicken Breasts(recipes)

ENO, the (oh) and Curried Chicken Breasts (recipes)


ENO, the (oh)



the English National Opera

Curried Chicken Breasts (recipes)


Curried Chicken Breasts

Yield: Makes 4 servings

This showstopping curry dish is mild enough for everyone. The brown rice and fruits add flavor and fiber.





Ingredients:



1can (10-1/2 ounces) fat-free reduced-sodium chicken broth

1tablespoon curry powder

1/3cup all-purpose flour

1/2teaspoon salt

1/2teaspoon black pepper

4boneless skinless chicken breast halves (about 1 pound)

2teaspoons olive oil

1medium onion, sliced

2cloves garlic, minced

1cup instant brown rice

1cup canned pineapple chunks

1apple, cored and sliced

1/4cup golden raisins









Preparation:





1.Combine chicken broth and curry powder in small bowl. Combine flour, salt and pepper; coat chicken breasts lightly with flour mixture.2.Heat olive oil in large nonstick skillet over medium heat until hot. Add chicken breasts. Cook 3 minutes on each side or until browned; remove chicken from skillet. Add chicken broth mixture, onion and garlic to skillet. Cook 5 minutes or until onion is tender, stirring occasionally. Add chicken. Reduce heat to low; cover and cook 10 minutes or until chicken is no longer pink in center.3.Meanwhile, cook rice according to package directions, omitting salt and butter. Spoon rice onto serving platter. Top with chicken and onion, reserving liquid in skillet. Add pineapple, apple and raisins to liquid in skillet. Cook fruits over medium heat 3 minutes or until heated through. Arrange fruits over chicken and rice.4.Ready to serve in 28 minutes.









Nutritional Information:







Serving Size:







Fiber

3 g







Carbohydrate

62 g







Cholesterol

46 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

14 %







Calories

390







Protein

23 g







Sodium

166 mg









Dietary Exchange:







Vegetable

1/2







Fruit

1-1/2







Starch

2-1/2







Meat

2